These puff pastry blueberry turnovers, filled with a homemade blueberry filling, are so easy to make and even easier to devour. The blueberry glaze is the icing on the cake and takes these to another level.
For best results, always weigh ingredients where a weight is provided
Equipment
Baking sheet
medium saucepan and spatula
Fine mesh sieve
mixing bowl
Instructions
Thaw the pastry in the fridge overnight. When using the pastry, work quickly. It needs to remain as cold as possible to get the best rise.
In a medium saucepan over medium heat combine the blueberries and sugar stirring regularly until they have released a lot of liquid and it starts to boil.
Once the juice is almost covering the blueberries and the blueberries softened, use a slotted spoon to scoop out the blueberries and set them aside.
Bring the remaining syrup back to a boil. Combine the cornflour with 2 teaspoons of water and pour into the blueberry syrup. Mix well and cook for another 2-3 minutes until very thick.
Return the blueberries to the syrup and let it cool to room temperature (or colder) before using in the turnovers.
Preheat the oven to 200C (180C fan) / 400F. Line a large baking sheet with baking paper.
Lay the pastry out on a clean work surface. Cut the puff pastry into squares using a sharp knife or pizza cutter (From a square sheet, you'll get 4 and from a rectangular sheet you'll get 6 squares).
Add about 2 tablespoons of the the blueberry filling to the centre of each pastry square.
Run a little water on your finger along 2 edges of the pastry square, then fold one corner to the other diagonally, pressing lightly to seal.
Brush with egg wash using a pastry brush, then sprinkle over demerara sugar.
Bake for 15-20 minutes, until golden brown and crisp.
Place the icing sugar into a small bowl with a fine mesh sieve over the top. Push 1 tablespoon of the leftover blueberry sauce through the strainer. Add a teaspoon of water and stir until thick but pourable. Add water a tiny bit at a time if needed.
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Notes
Always keep the puff pastry as cold as possible whilst still malleable.
The blueberry filling must be cooled before adding to the puff pastry.
A compote made from cherries, blackberries or strawberries also works well.
Turn them into apple turnovers using my sauteed cinnamon apples recipe.
Feel free to add a little lemon zest or lemon juice to the blueberries to add some tang.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.